Heat a large skillet over medium-high heat with two tablespoons EVOO, 2 turns around the pan. Saut the burgers about 5 minutes on each side, until cooked through.

In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion.

To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger and some chopped chives. Serve potato wedges, celery and carrot sticks and a cup of warm, blue cheese dip garnished with chopped chives for each person alongside.